Leeks and Parsnips Soup
Cuisine: Irish
Author: Epicurus.com Kitchens
  • 3 Tablespoons of unsalted butter
  • 2 pounds of leeks, rinsed well and chopped
  • 1 1/2 pounds of parsnips, washed and chopped
  • 1 Cup of flat leaf parsley, washed and chopped
  • 1 teaspoon ground thyme
  • 1/2 Tablespoon of salt and pepper
  • 6 Cups of chicken broth
  • 2 Tablespoons dry vermouth
  1. Melt butter with thyme in a Dutch oven or large sauce pan. Saute leeks until they wilt.
  2. Add parsnips, parsley and salt and pepper. Saute for a minute or two.
  3. Add chicken broth bring the soup to a boil. Lower and let it simmer covered for 30 minutes or until the parsnips are soft.
  4. In small batches puree the soup in a blender or use an immersion blender. You may prefer the regular blender because leeks are stringy and don't puree well with an immersion blender.)
  5. Add Vermouth at the end. Mix well.
  6. Check that the salt and pepper are good.
  7. Serve with grilled Irish cheddar cheese or crusty soda bread with butter.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/leeks-and-parsnips-soup/48746/